Genetics and Genomics of Aroma of Rice and Its Quality Enhancement Parameters: A Review
Asian Journal of Biotechnology and Genetic Engineering, Volume 6, Issue 1,
Rice or The (Oryza sativa L), is a crucial cereal crop because it provides essential vitamins to more than 50% of the world's population. Almost 90% of the world's rice output is produced in Asia, particularly South Asia, where its cultivation is predominantly focused. People from different regions of the world have varying tastes in rice. The scent is influenced by more than 500 volatile chemical components. The most crucial for rice flavors among them has been found as 2 acetyl-1-pyrroline (2AP). It is observed that the fragrance characteristic is correlated with three quantitative trait loci (QTLs). The most important QTL for fragrance is called Qaro8.1, and it is located on chromosome 8. The identification of QTLs in the genome uses a variety of markers, including molecular markers and DNA markers.
- Aromatic rice
- 2 Acetyl-1-Pyrroline (2AP)
- Quantitative Trait Loci (QTLs)
- Volatile Organic Compounds (VOCs)
How to Cite
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